The Boston cooking-school cook book

by Fannie Merritt Farmer

Tapioca Custard Pudding

4 cups scalded milk

⅔ cup pearl tapioca

3 eggs

½ cup sugar

1 teaspoon salt

1 tablespoon butter

Soak tapioca one hour in cold water to cover, drain, add to milk, and cook in double boiler thirty minutes; beat eggs slightly, add sugar and salt, pour on gradually hot mixture, turn into buttered pudding-dish, add butter, bake thirty minutes in slow oven.